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The relationship between bakery cafe quality and positive emotions, customer satisfaction, and revisit intention 烘焙咖啡馆质量与积极情绪、顾客满意度和再次光顾意向之间的关系
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.179
Yoon-Seo Kim, Dong-Jin Kim
{"title":"The relationship between bakery cafe quality and positive emotions, customer satisfaction, and revisit intention","authors":"Yoon-Seo Kim, Dong-Jin Kim","doi":"10.47584/jfm.2024.27.1.179","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.179","url":null,"abstract":"The purpose of this study is to investigate the relationship between the quality of bakery cafes, positive emotions, customer satisfaction, and revisit intention. By achieving this purpose, we tried to understand the quality of bakery cafes and to provide useful operation plans for bakery cafes to meet trends and consumer needs. In the case of Hypothesis 1, menu quality and physical environmental quality had a positive (+) effect on positive emotions, but hospitality service quality did not. In the case of Hypothesis 2, it was found that the quality of hospitality service and physical environmental quality had a positive (+) effect on customer satisfaction, but the menu quality did not affect customer satisfaction. In the case of Hypothesis 3, positive emotions had a positive (+) effect on the revisit intention. In the case of Hypothesis 4, customer satisfaction had a positive (+) effect on the revisit intention. This study emphasizes the necessity of improving the quality of bakery cafes and the importance of the physical environment in particular.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effects of Physical Environment and Menu Quality of Roastery Coffee Shops on Customer Satisfaction and Revisit Intention 烘焙咖啡店的物理环境和菜单质量对顾客满意度和再次光顾意向的影响
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.77
Min-Cheol Koo, Jung-Sook An, Yong-Seok Choi
{"title":"The Effects of Physical Environment and Menu Quality of Roastery Coffee Shops on Customer Satisfaction and Revisit Intention","authors":"Min-Cheol Koo, Jung-Sook An, Yong-Seok Choi","doi":"10.47584/jfm.2024.27.1.77","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.77","url":null,"abstract":"The purpose of this study is to investigate the impact of the physical environment and menu quality of roastery coffee shops on customer satisfaction and their intention to revisit. To achieve these objectives, a questionnaire was developed based on previous research. A total of 300 questionnaires were distributed, and after discarding 12, 288 were used for the final analysis. The results are as follow: First, the physical environment of roastery coffee shops has a significantly positive effect on customer satisfaction. Second, the menu quality of these coffee shops also positively affects customer satisfaction. Third, customer satisfaction significantly influences the intention to revisit. This study is significant as it provides theoretical material on roastery coffee shops operated by individual proprietors, at a time when the domestic coffee shop market has reached saturation due to quantitative growth, contrasting with studies on franchise coffee shops.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"132 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Coffee Consumption Motivation on Coffee Consumption Intention and Behavioral Intention: Focusing on comparison between coffee shops and home cafes 咖啡消费动机对咖啡消费意向和行为意向的影响：咖啡店与家庭咖啡馆的比较
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.27
Deaseob Park
{"title":"The Effect of Coffee Consumption Motivation on Coffee Consumption Intention and Behavioral Intention: Focusing on comparison between coffee shops and home cafes","authors":"Deaseob Park","doi":"10.47584/jfm.2024.27.1.27","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.27","url":null,"abstract":"This study examined the effect of coffee consumption motivation on coffee consumption intention and behavioral intention focusing on coffee shops and home cafes. The analysis results are as follows. First, well-being motivation, social motivation, and emotional motivation had a significant effect on mental health consumption intention. Second, all coffee consumption motivations had a significant effect on addictive consumption intention. Third, effective motivation had a significant effect on consumption intention to overcome side effects. Fourth, social motivation had a significant effect on socio-psychological consumption intention. Fifth, mental health consumption intention and social psychological consumption intention had a significant effect on behavioral intention at coffee shops. Sixth, mental health consumption intention had a significant effect on home cafe behavioral intention. Seventh, effective motivation, social motivation, and emotional motivation had a significant effect on behavioral intention at coffee shops. Eighth, effective motivation, well-being motivation, and emotional motivation had a significant effect on home cafe behavioral intention. This study aims to provide basic data for market segmentation strategies by predicting the behavioral intentions of coffee shop and home cafe consumers by understanding the consumption motivation and consumption intention of coffee consumers.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"44 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Attractive Attributes of Temple Food on Consumer Attitude, Long-Term Orientation, and Word-of-Mouth Intention 寺庙食品的吸引力属性对消费者态度、长期取向和口碑意向的影响
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.5
Min-chae Ha, G. Lee
{"title":"The Effect of Attractive Attributes of Temple Food on Consumer Attitude, Long-Term Orientation, and Word-of-Mouth Intention","authors":"Min-chae Ha, G. Lee","doi":"10.47584/jfm.2024.27.1.5","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.5","url":null,"abstract":"This study presented the structural relationship between the attractive attributes, consumer attitude, long-term orientation, and word-of-mouth intention of temple food and presented analysis results and implications. The statistics of the collected data were analyzed using SPSS25.0 and Amos22.0 statistical packages. As a result of the verification, intimacy, and external attractiveness among the attractive attributes of temple food formed a significant positive (+) relationship with attitude. Similarity formed an insignificant influence relationship on attitude. Attitude, long-term orientation, and word-of-mouth intention formed a significant positive relationship, and the relationship between long-term orientation and word-of-mouth intention formed an insignificant positive (+) influence relationship. In order to popularize and globalize temple food, it was possible to confirm the positive role of familiarity and external attractiveness among the attractive attributes of temple food that affect consumer attitude and to reaffirm the corresponding influence on long-term orientation and word-of-mouth intention. It is positive that empirical research was conducted based on theoretical research.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"24 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The impact of emotional leadership of restaurant business managers on self-efficacy and customer orientation. 餐饮业管理者的情感领导力对自我效能感和顾客导向的影响。
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.155
Kum-Ho Lee
{"title":"The impact of emotional leadership of restaurant business managers on self-efficacy and customer orientation.","authors":"Kum-Ho Lee","doi":"10.47584/jfm.2024.27.1.155","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.155","url":null,"abstract":"The basic purpose of this study is to investigate the relationship between the emotional leadership of restaurant business managers and its influence on self-efficacy and customer orientation. This study was limited to restaurant- related employees in the Seoul area and used convenience sampling among non-probability sampling methods. Hypothesis verification results Hypothesis 1 Among the components of emotional leadership, self-awareness ability and relationship management ability influenced self-efficacy. Hypothesis 2 Self-efficacy influenced customer orientation. Hypothesis 3 Among emotional leadership components, self-awareness ability and social awareness ability influenced customer orientation. This study is different from existing research by conducting a study on the impact of restaurant managers' emotional leadership on self-efficacy and customer orientation. Based on the analysis results, basic data on human resource management and leadership research in restaurant companies and practical measures on the management aspects of restaurant companies were presented.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"47 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140421760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effects of Robot Chef Anthropomorphizm and Power on Consumer’s Taste Judgment: Focusing on the Mediation Effect of Perceived Flexibility 机器人厨师的拟人化和力量对消费者口味判断的影响：关注感知灵活性的中介效应
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.101
Ji-Hye Lee, Jeong-Gyu Lee
{"title":"The Effects of Robot Chef Anthropomorphizm and Power on Consumer’s Taste Judgment: Focusing on the Mediation Effect of Perceived Flexibility","authors":"Ji-Hye Lee, Jeong-Gyu Lee","doi":"10.47584/jfm.2024.27.1.101","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.101","url":null,"abstract":"The goal of the study is to examine the impact of the anthropomorphism of a robot chef and consumers' psychological power levels on consumers’ taste expectations in a restaurant setting. As robot chefs becomes popular in the dining industry, consumers may rely on the robot's appearance as an extrinsic cue to judge food quality. Anthropomorphism tends to be higher among consumers with low psychological power levels, driven by a desire to compensate for power deficiency through non-human entities. Conversely, high-power consumers exhibit lower intention to rely on anthropomorphism. Two lab experiments are conducted to test the hypotheses. The results reveal that psychological power moderates the influence of anthropomorphism on taste expectations. Low-power consumers expect more flexible and tastier food from an anthropomorphized robot chef. However, this effect is diminished for high-power consumers. These findings provide practical insights into the interplay between psychological power, anthropomorphism, and taste expectations in the context of robot chefs in the dining industry.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"54 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140419646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Fear of Failure and Positive Psychological Capital on Restart Intentions and Entrepreneurial Behavior of Closed Restaurant Small Business 失败恐惧和积极心理资本对倒闭餐饮小企业重启意愿和创业行为的影响
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.53
Sun-Jung Kim, Hyun-Cheol Lim, Sang-Mi Kim
{"title":"Effects of Fear of Failure and Positive Psychological Capital on Restart Intentions and Entrepreneurial Behavior of Closed Restaurant Small Business","authors":"Sun-Jung Kim, Hyun-Cheol Lim, Sang-Mi Kim","doi":"10.47584/jfm.2024.27.1.53","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.53","url":null,"abstract":"This study examined the effects of fear of entrepreneurial failure on restart intention and entrepreneurial behavior and the effects of positive psychological capital on entrepreneurial intention and entrepreneurial behavior to help failed restaurant small business owners restart their businesses. A total of 482 Questionnaires were used for this study. The results are as follow: First, among the fears of entrepreneurial failure of closed restaurants, the fear of career loss has a negative effect on the intention to restart. However, the fear of financial and psychological loss was not significant. Second, among the positive psychological capital of closed restaurants, hope and resilience were found to have a significant positive effect on the intention to restart, but self-efficacy was not significant. Third, intention to restart a new business has no significant positive effect on entrepreneurial behavior.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140421721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effects of Consumers' Perceived Benefits on Trust and Purchase Intention According to GMO and Non-GMO Labels 根据转基因和非转基因标签，消费者感知到的益处对信任和购买意向的影响
Foodservice Management Society of Korea Pub Date : 2024-02-28 DOI: 10.47584/jfm.2024.27.1.125
SoHyun Ahn, Johye Hwang
{"title":"The Effects of Consumers' Perceived Benefits on Trust and Purchase Intention According to GMO and Non-GMO Labels","authors":"SoHyun Ahn, Johye Hwang","doi":"10.47584/jfm.2024.27.1.125","DOIUrl":"https://doi.org/10.47584/jfm.2024.27.1.125","url":null,"abstract":"In recent years, there has been an emphasis on food safety and sustainability. As a result, plant-based alternative meats have gained traction in the food industry as a sustainable source of protein. This study analyzed differences in consumer perceived benefits by categorizing types of plant-based meat currently in the spotlight as unlabeled, GMO, and Non-GMO, and by examining differences in perceived benefits with the presence or absence of a HACCP label. Additionally, this study explores the relationship between perceived benefits, trust, and purchase intention. The analysis results show that consumers perceive greater environmental and health benefits in the order of Non-GMO, unlabeled, and GMO. The moderating effect of food safety certification was found to be insignificant. The perceived environmental and health benefits of plant-based meat have a significant impact on both trust and purchase intention. This study expands upon existing literature by analyzing the implementation of plant-based meat in the food service industry and evaluating consumer attitudes towards its environmental and health benefits.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"137 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on the Menu Development for Marine Healthcare Dining Table in Wando County 莞岛县海洋保健餐桌菜单开发研究
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.5
Kye-Young Park
{"title":"A Study on the Menu Development for Marine Healthcare Dining Table in Wando County","authors":"Kye-Young Park","doi":"10.47584/jfm.2023.26.3.5","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.5","url":null,"abstract":"The purpose of this study was to be helpful for using the marine healthcare table food as tourism product by developing the menu for marine healthcare dining table through a literature research, interview, benchmarking, and a briefing session on food ingredients in relation to the marine healthcare dining table. As a result, the course menu for the marine healthcare dining table in Wando county was developed 4 menus such as the abalone rice porridge, the fried seaweed fish salad, the assorted seafood (Wando Bada Jeongwon), the seasonal raw fish, and 10 menus such as Wando Abalone Mulhoe (chilled sashimi), the dried sea eel, Eojeon Jaengban (tray), the fried fish, Haecho Hwanggeumban, the strawberry sherbet and others. Also, the developed menus presented the nutritional contents and the food ingredient costs, thereby having put significance in providing the basic data of a research on the commoditization of marine healthcare table food in Wando county down the road.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128499034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Relationship between ESG Management of Food Service Companies and Brand Image, Corporate Reputation, and Purchase Intention 餐饮服务企业ESG管理与品牌形象、企业美誉度、购买意愿的关系
Foodservice Management Society of Korea Pub Date : 2023-06-30 DOI: 10.47584/jfm.2023.26.3.169
Yoon-Seo Kim, Hyoung-Chul Shin
{"title":"The Relationship between ESG Management of Food Service Companies and Brand Image, Corporate Reputation, and Purchase Intention","authors":"Yoon-Seo Kim, Hyoung-Chul Shin","doi":"10.47584/jfm.2023.26.3.169","DOIUrl":"https://doi.org/10.47584/jfm.2023.26.3.169","url":null,"abstract":"This study aims to investigate the relationship between ESG management of food service companies, brand image, corporate reputation, and purchase intention for consumers. The goal was to establish the academic background of ESG management activities and the theory of consumer behavior in the food service industry and to provide academic and practical implications for ESG management activities of food service companies. It is the result of this study. Hypothesis 1, “ESG management will have a positive (+) effect on the brand image”, was adopted. Hypothesis 2, “Brand image will have a positive (+) effect on corporate reputation”, was adopted. Hypothesis 3, “Brand image will have a positive (+) effect on purchase intention”, was adopted. Hypotheses 4 and 5, ESG management was found to have a positive (+) effect on corporate reputation and purchase intention by completely mediating brand image. Hypotheses 4 and 5 were therefore adopted. This study emphasizes the necessity of ESG management of food service companies and the importance of brand image.","PeriodicalId":378363,"journal":{"name":"Foodservice Management Society of Korea","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131857848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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